Quick & Easy Korean Ramen (2024)

This Korean ramen recipe combines flavors inspired by traditional ramyeon and Japanese ramen for a dish that is bold, spicy, and full of flavor! Made with soft tofu, shiitake mushrooms, and a rich broth, this soup is sure to warm you up on cold winter days!

Why you’ll love this recipe

• Spicy: Spice lovers rejoice! This recipe finishes with a kick that’s not too overpowering.
• Customizable: Use up leftovers, make it more or less spicy, or switch up the protein. Ramen is one of the easiest meals to make your own.
• Healthy: This plant-based dish is full of protein, making it a great addition to your weeknight dinner rotation.
• Easy: Korean ramen is a beginner-friendly recipe that tastes like it was made by a professional! You’ll be surprised at just how simple it is to prepare.

What is Korean ramen?

Korean ramen, also known as ramyeon, is a classic comfort food enjoyed all throughout Korea. It’s known for its dried preparation of curly noodles, vegetables, and spice-filled sachets.

Although there are many variations, here are some of the most popular types of ramyeon — kimchi, shin ramyum, kkokkomyeon, and jjapaghetti.

In this vegan ramen recipe, I pulled inspiration from both Korean and Japanese ramen techniques. The final result is a fusion recipe mainly inspired by kimchi ramen. The broth features ingredients like soy sauce, mirin, garlic, gochujang paste, and Korean chili pepper flakes.

It’s then filled with vegetables like scallions, carrots, and shiitake mushrooms. For the protein content, I chose soft tofu (aka sundubu or soondubu). This type of tofu is high in water, which adds a silky smooth texture to the ramen. You are going to love it!

Is Korean ramen vegan?

While many variations of Korean ramen include ingredients like meat, shrimp, and fish, you’ll be surprised at how many vegan options are available in Korea!

This recipe highlights the versatility of Korean cuisine while utilizing flavorful plant-based ingredients and substitutions. Maybe I’m a little biased, but I’d say it’s a winner!

Ingredients & Substitutions

• Vegan butter: Creates a rich flavor and broth consistency. Don’t skip the butter!
• Korean chili pepper flakes: Also known as gochugaru (고추가루), Korean chili flakes add a mild-to-moderate level of heat without being overbearing. Increase this up or down based on your tolerance level.
• Gochujang paste: Provides savory, sweet, and spicy fermented flavors to the broth. Can’t find gochujang paste? Replace it with more gochugaru and a touch of sugar.
• Soy sauce: Imparts deep savory, umami notes. For a gluten-free option, use tamari or liquid aminos.
• Maple syrup: To balance the heat of the chili flakes and chili paste, add maple syrup, agave, or cane sugar.
• Mirin: This is fermented rice wine used to bring out the umami sweet and tangy flavors. It's usually available online or at your local Asian grocery store. You can easily sub it with dry sherry or with rice vinegar along with a teaspoon of sugar to counteract the sourness.
• Garlic: I suggest freshly minced garlic for the best flavor. For a quick and convenient option, opt for garlic paste.
• Salt: Since there is already vegan butter and soy sauce, start small and slowly increase the salt level from there.
• Water: For a more complex broth, use mushroom stock or bouillon.
• Vegetables: I use a mixture of zucchini, carrots, and scallions for my vegetables. You can play around with different combinations of bean sprouts, corn, mushrooms, etc.
• Shiitake mushrooms: To replace the beef or other meats sometimes found in Korean ramen, I use sliced shiitake mushrooms. They’re meaty, tender, and umami-rich!
• Soft tofu: I prefer soon tofu (aka sundubu or soondubu), but just choose any soft tofu for a similar flavor and texture.
• Ramen noodles: To make a closer rendition of classic Korean ramen, use Samyang Ramyeon instant noodles. If you can’t find any, just use any brand of instant noodles.

Instructions

• Step 1: First, prepare all of the vegetables by washing and chopping them. Keep the white part of the scallions separate from the green part. The white part will be used for cooking and the green part will be used for garnishing.

• Step 2: Melt the vegan butter in a pot over low-medium heat. Once the butter is melted, sauté the white portions of the chopped scallions.

• Step 3: Add the Korean chili flakes and gochujang paste, mixing everything together. Next, pour in the water and turn the heat to medium-high. Add the mirin, soy sauce, maple syrup, garlic, and salt.

• Step 4: Add all of the vegetables to the broth, cooking them for 3-4 minutes. Turn down the heat to medium-low again, then add the tofu and instant noodles. Carefully slice the tofu in the soup with a kitchen knife without burning your hand.

• Step 5: Simmer the mixture for another 3 minutes, or until the noodles are tender. Garnish your Korean ramen with the green portions of the scallions.

Storage & Reheating

For any leftover vegan ramen, follow these storage instructions to keep it fresh:

• Fridge: Store leftover ramen in an airtight container and it will last for 3-4 days. If you can, I recommend trying to separate the noodles from the broth. This will help prevent them from turning mushy.
• Freezer: I don’t suggest freezing the noodles as they will turn soggy once thawed.
• Reheating: If you’re reheating your Korean ramen, do so on the stovetop. If you’ve separated the noodles, add them back in and cook everything over medium heat, stirring frequently, for about 5-6 minutes.

The best toppings for Korean ramen

Once your Korean ramen is ready, serve it topped with any of these ingredients for an unforgettable meal:

• Vegan kimchi
• Steamed spinach
• Smoked tempeh
• Toasted sesame seeds
• Sesame oil
• Nori
• Vegan cheese
• Chili garlic sauce

Top tips

• Use soft tofu: For a flavor and consistency that more closely resembles Korean ramen or stew, try to source soondubu (soft tofu).
• Separate the greens: Don’t forget to separate the white portions of the scallions from the green portions. Cook with the white parts and garnish with the greens.
• Don’t overcook the noodles: To prevent mushy ramen noodles, keep a close eye on the pot once they are added in!

FAQ

Similar Recipes

If you enjoyed this vegan ramen recipe, you really need to try some more of my favorite soup and noodle dishes like these:

• Stir-Fried Glass Noodles: Full of vegetables, protein, and a flavorful sauce.
• TikTok Ramen: A vegan version of the infamous TikTok ramen recipe.
• Tom Kha Soup: Simple Thai soup that’s creamy, spicy, and tangy.
• Chow Fun Noodles: A Cantonese-inspired dish with fresh vegetables, tofu, and large, flat rice noodles.